First Hot And Fast Brisket: My Best Ever!! (Q-View)

[BrianGSDTexoma]

What a great looking meal. I gotta have that recpe for wasabi horseradish macaroni salad?

 

[SmokyMose]

Once again you've humbled many of us Robert! The brisket looks perfect and everything else looks wonderful! Big Like!
Dan

 

[jcam222]

Robert the entire meal is off the hook amazing! The brisket is done to perfection and the bark is perfect.i bet your guests were very satisfied. I am more and more a believer in hot and fast cooks. I rarely smoke at less than 275F and often after 3 or 4 hours cruise up to 300F. The results have always been as good as or better than anything I’ve smoked at a lower temp. I’ve not tried it with pork ribs as I am not sure it would be good. I did do beef ribs hot and they were money.

 

[xray]

Damn Robert what a good looking meal and brisket! Gotta love that bark you got there. I can't wait to try the wasabi macaroni salad. I could eat horseradish off of a spoon!

I've never done a full packer yet so I wouldn't be one to experiment because of scarcity and price. Once I nail one, I'll stick to what works. Glad to see the hot and fast method works for you. Hard to argue with those pictures.

 

[jaxgatorz]

Awesome meal, Robert!! Did you just go by probe tender after the pan foiling? If so , did you see what the temp was when you pulled it? All these hot n fast brisket posts are making me want to try it. Again, great looking brisket !

 

[ozzz]

Man that looks real good.

 

[tallbm]

Man amazing work! I just missed a big sale on briskets last week too, now I'm kicking myself haha.
Oh well I'll keep my eye out. Great post and welcome to the hot and fast club (they my MES doesnt go over 275F for a brisket lol) ! :)

 

[sawhorseray]

Hey, who just hit one out of the park? Boy howdy, you did Robert! Just another in a seemingly never-ending string of culinary masterpieces, perfection on a plate! I'll try a hot & fast brisket if we're ever to have company again, tho I can't imagine it'd come close to resembling this all-star effort, I'm thinking you could give Aaron Franklin some pointers. Huge Mega-Like! RAY

 

[gary s]

Looks Mighty Tasty to me, Nice Job

Gary

 

[tx smoker]

Robert, that looks awesome! I need to try the hot and fast sometime. Ive seen too many people rave about hot and fast not to give it a try. Whats even better about this awesome meal is that you got to share it with close friends and get to socialize!

Thanks so much for the kind words Travis. Truly appreciate it. I had my reservations about going hot and fast for fear of it drying out. Didn't need to worry about that!! Yes sir, it was REALLY nice to have some friends over. we are the Kool Aid family among our friends and it's been painful not to see most of them. We sure had a nice time for this meal though.

Robert

 

[tx smoker]

Boy, that is one good looking brisket! Got my mouth watering...

Thank ya Steve!! We have about half of that brisket left if you wanna come on down

Robert

 

[tx smoker]

Hey, who just hit one out of the park? Boy howdy, you did Robert! Just another in a seemingly never-ending string of culinary masterpieces, perfection on a plate!

Wow Ray....can't tell you how much I appreciate the accolades. I'm just a guy with a few toys and a lot of time on my hands. Might as well spend it doing something I enjoy...like cooking. It's always easier to do a nice job on something when you're having fun doing it.

Robert

 

[tx smoker]

What a great looking meal. I gotta have that recpe for wasabi horseradish macaroni salad?

Thanks so much!! The macaroni salad is super simple to make.

Boiled macaroni
Diced red onion
Chopped celery
Finely chopped garlic kosher dill pickle spear (chop till almost pulped)
Mayo to your liking (we don't like it real wet and saucy)
Squirt of sour cream (can be omitted)
Squirt of wasabi horseradish
Squirt of yellow mustard
Salt & pepper to taste

All of the ingredients are to personal taste. We like a lot of crunch from the veggies so I put a lot in the salad. I keep the wet ingredients to a minimum so it's not all saucy. Just do it however you like. T isn't a huge fan of horseradish so I have to be a bit minimalistic with it. She's starting to enjoy it in the different salads and slaw though, just in moderation. Our guests Saturday knew there was something different in the macaroni but couldn't put a finger on it. Both loved it though and Rick finally figured it out.

Enjoy!!
Robert

 

[tx smoker]

Once again you've humbled many of us Robert! The brisket looks perfect and everything else looks wonderful! Big Like!

Wow Dan, I don't know what to say except thank you. Those words are very humbling and extremely flattering, although possibly a bit more than deserved.

Robert

 

[tx smoker]

Awesome meal, Robert!! Did you just go by probe tender after the pan foiling? If so , did you see what the temp was when you pulled it?

Appreciate the kind words Mike. About an hour after I put it in the pan I peeled back the foil and stabbed it a few times with a fork and it was melted-butter tender. At that point I dropped the smoker temp to 205 and let it sit till about an hour and a half before dinner then pulled, wrapped, and put in a cooler to get happy for a bit before slicing. I did not check the IT when it came off the smoker. didn't need to being that it was as tender as you could ask for.

Robert

 

[tx smoker]

I’ve not tried it with pork ribs as I am not sure it would be good.

Thanks so much Jeff. About a month ago I did a rack of St. Louis pork ribs on the Rec Tec at 275. Cooked for 4 hours and they were stunning. No wrap, no glaze, no sauce, just seasoning and smoke. I'd put them at the top with the best ribs I've ever done. I was a 2-2-1 man for a long time and did a LOT of ribs that way. No more though. In comparison the wrapped ribs come across more as poached or boiled to a point. I know a lot of people are doing them that way and loving it so I'm not bad-rapping that method in any way, we just preferred them straight up. They were every bit as tender but more flavorful and a really nice bark that you don't get wrapping. Also grilled a rack not too long ago over mesquite on the Santa Maria. Now those were good!!

Robert

 

[tx smoker]

Man that looks real good.

Thank you!! It really was good. A thoroughly enjoyable meal for sure.

Man amazing work! I just missed a big sale on briskets last week too, now I'm kicking myself haha.

Thank God I managed to avoid that dilemma. I called CPB Monday and ordered another case of the full packers. When I told Tracy on Saturday that we were eating the last one, I got "that look" indicating that I was not allowed to let them run out and we were to have them in the freezer at all times. Got the last case CPB had available this week.

WHEW!! Dodged a bullet,
Robert

 

[tx smoker]

Looks Mighty Tasty to me, Nice Job

Thanks Gary, and you're correct...it was darned tasty

Robert

 

[jcam222]

Thanks so much Jeff. About a month ago I did a rack of St. Louis pork ribs on the Rec Tec at 275. Cooked for 4 hours and they were stunning. No wrap, no glaze, no sauce, just seasoning and smoke. I'd put them at the top with the best ribs I've ever done. I was a 2-2-1 man for a long time and did a LOT of ribs that way. No more though. In comparison the wrapped ribs come across more as poached or boiled to a point. I know a lot of people are doing them that way and loving it so I'm not bad-rapping that method in any way, we just preferred them straight up. They were every bit as tender but more flavorful and a really nice bark that you don't get wrapping. Also grilled a rack not too long ago over mesquite on the Santa Maria. Now those were good!!

Robert

I see a guy posted a Rec Tec 700 for sale in the classifieds here for $700, two years old. My wife would probably kill me if I get another smoker but she may have to just kill me. Going to see how far away from me it is.

 

[BrianGSDTexoma]

Thanks so much!! The macaroni salad is super simple to make.

Thanks. Going to give it a go this weekend